Paella. Sausage, Chicken, Rice, Deep Spice. What’s not to love? Yes, you can go overboard and create a complex paella with 18 different things in it. There’s no need.

Serves:4-6
Time:1.5 hours


Mise en Place
STAPLES VEGGIES
1 cup paella rice 1 cup onion, diced
2 cups chicken stock 3 cloves garlic, minced
1 tsp piment d espelette 1/2 cup peas
1 tsp sweet paprika 1/2 cup crushed tomato
1 big pinch saffron, crushed MEATS
2 tbs olive oil 1 lb bone/skinless chicken thighs, large bite size
kosher salt 8 oz chorizo, sliced thick, cut in half

Equipment
1 paella pan, medium

Directions
Step Action
1 brown chorizo, evac and set aside
2 brown chicken, evac and set aside
3 lower heat to medium low and cook onion till soft
4 add garlic and cook one minute
5 add rice and cook one minute
6 add tomato, raise heat to medium and cook two minutes
7 add chicken and chorizo along with any accumlated juices back to pan
8 add chicken stock, and bring to boil
9 reduce heat to simmer, taste and adjust salt
10 cook 25 minutes
11 cover and let rest 10 minutes
12 serve and eat

Don’t get the pan too hot! it will scorch and taste bad. real bad. I learned this the hard way.

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